I got some of the sweetest pomegranates at the store today. The juice is delicious, and very good for you. Full of antioxidants and vitamins.

Just a few notes before you start working with the pomegranates.

  • wear gloves and an apron when seeding the pomegranates, the stains from the juice are pretty tough.
  • squeeze ligtly as you would an orange
  • cut the pomegranates in fourths and then pull apart sections to pull out seeds.

Pomegranate Port Chop

Pomegranate Port Chop


rind of one lemon
juice of one lemon
2 TB oregano
2 garlic cloves, crushed
salt & pepper
1 rack of lamb, about 7 or 8 chops
1 cup Port wine
1 large pomegranate, juiced and seeded

1. Preheat oven to 400.**
2. In a bowl, mix together the first five ingredients.
3. Rub the lamb with the seasoning mixture prepared on step 1, and set aside.

4. In a small saucepan, cook the port wine and juice of one pomegranate till reduced by half. One pomegranate will yield about a 1/2 cup of juice, if not, supplement with bottled pomegranate juice.
5. Add 2 TB of the pomegranate seeds to the wine reduction and set aside.
6. Grill the lamb chops, meat side down, for 8 minutes. Turn, and grill for an additional 2 minutes. This will yield medium rare chops.
7. Remove from the grill and let it rest covered for 3 minutes.
8. Carve and dress with pomegranate reduction.
** Note: Our “grilling” method of choice during the winter months is by bringing a cast iron skillet to temperature inside the oven and then placing the meat on it to cook. We only do these for steaks and lamb chops. Alternatively you can use an outdoor grill.